Chicken Thighs with Lemon and Leeks

by: Chef Ben Davis

Compatible Wolf Appliances:


This dish is a whole meal in one and the perfect weeknight meal because it is full of flavor, fast, and inexpensive. Searing the skin of the chicken is the most important step because it starts building the flavor foundation for the whole dish. So take your time and really allow the skin to get brown!

Prep Time
Cook Time


Convection Steam


  • 6 skin-on, bone-in chicken thighs (about 2½ lb. total)
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 3 large leeks, white and pale green parts only, sliced ½" thick
  • garlic cloves, thinly sliced
  • 2 lemons
  • 2 bay leaves
  • ½ cup dry white wine
  • 1 cup water
  • 1 cup frozen peas
  • 1 cup mint leaves, torn if large


Pat chicken thighs dry and season generously all over with salt. Allow to sit in the fridge uncovered overnight.

Remove from the fridge 1 hour before ready to cook. Preheat Wolf Convection Steam Oven on mode Convection Steam to 400 degrees.

Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from the pan, about 5 minutes. Continue to cook until evenly golden brown, about 5 minutes more. Transfer chicken to a plate, skin side up.

Pour out all but 2 Tbsp. fat from the skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Use a vegetable peeler to shave 9 large strips of peel from the lemons and place strips and bay leaves into a skillet with leeks and garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the wine, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon. Cook until the wine is almost completely evaporated. Add water and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to Convection Steam Oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 20-25 minutes. Remove from oven and transfer chicken to a plate, skin-side up.

In the same skillet over medium heat cook peas just until warmed through, about 2 minutes. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter. Serve with lemon wedges and crusty bread to soak up all the juices.